Save
Roasted butternut squash with cranberries and feta brings warm autumn flavors to your table in the simplest way possible. It is quickly assembled yet impressive enough for company and has that crowd-pleasing blend of tangy sweet savory.
I first made this at Thanksgiving as a last minute bright addition and my family now requests it every winter for holiday gatherings. Every bite feels both familiar and a little bit special.
Ingredients
- Butternut squash: peeled and cubed brings natural sweetness and hearty texture. Choose one that feels heavy for its size and has matte skin for better ripeness.
- Fresh cranberries: add a tart pop that balances the roasted squash. Select deep red firm berries that are not shriveled.
- Feta cheese: crumbled over top offers creamy saltiness. Opt for a block of feta in brine for best texture and taste.
- Olive oil: coats each piece for even roasting and adds richness. A golden extra virgin olive oil will enhance the finished flavor.
- Salt and black pepper: to season and bring out natural flavors. Use sea salt and freshly cracked pepper whenever possible.
- Honey: drizzled at the end adds a delicate sweetness that contrasts the tangy fruit. Local honey will have the freshest floral notes.
- Fresh thyme leaves: give an herby fragrance that ties everything together. Look for rigid green sprigs and avoid any wilting.
Step-by-Step Instructions
- Prep and Preheat:
- Heat your oven to 400 degrees Fahrenheit or 200 degrees Celsius so the squash roasts evenly and quickly. Prepare a large rimmed baking sheet by lining with parchment if desired for easy cleanup.
- Toss the Vegetables:
- In a large mixing bowl gently toss peeled cubed butternut squash and fresh cranberries with olive oil salt and black pepper. Make sure every piece of squash is coated with oil to help it caramelize without sticking.
- Arrange and Roast:
- Spread the mixture in a single even layer on your prepared baking sheet. Crowding the pan causes steaming so take a moment to space the pieces out. Roast for 25 to 30 minutes tossing once halfway through. The butternut squash should be deeply golden around the edges and fork tender.
- Finish with Honey Feta and Thyme:
- Once roasted remove from the oven. While still warm drizzle all over with honey so it lightly melts. Scatter crumbled feta cheese and fresh thyme leaves on top. Gently toss with a spatula so everything mixes but the feta stays chunky.
- Serve and Enjoy:
- Serve the dish warm on a platter or large bowl. Be sure each serving has a bit of everything for perfect flavor balance.
Save
This combination of feta and roasted butternut squash is always a hit at my table. The way the feta softens slightly over the warm squash and those little bursts of cranberry keep every bite lively. My younger cousin once told me this was her new favorite veggie dish and insisted I pack up extra for her to take home.
Storage Tips
This dish stores beautifully in an airtight container for up to three days in the refrigerator. To reheat layer leftovers in a baking dish cover loosely with foil and warm in a low oven until heated through. The feta will melt slightly but the flavors blend even more.
Ingredient Substitutions
If you cannot find fresh cranberries dried cranberries work well but reduce the honey by half since dried are naturally sweeter. Goat cheese crumbles or a sharp ricotta salata are lovely alternatives for feta. For a vegan version substitute maple syrup for honey and use plant based cheese.
Serving Suggestions
This roasted butternut squash is a dream next to roasted chicken or lamb and also elevates a simple grain bowl. Try spooning some atop farro or quinoa with a handful of greens for a satisfying lunch. It holds up well at room temperature making it perfect for holiday buffets or potlucks.
Cultural Historical Context
Butternut squash is native to the Americas and has become a modern fall classic in North America and beyond. Combining salty feta with squash is inspired by Mediterannean cuisine which often pairs sweet vegetables with tangy cheese and herbs in family style dishes.
Recipe FAQs
- → Can I use frozen cranberries instead of fresh?
Yes, frozen cranberries work well. Add them to the squash without thawing, as this prevents excess moisture.
- → How can I make this dish vegan?
Simply omit the feta or use a plant-based cheese alternative, and replace honey with maple syrup or agave nectar.
- → Can I prepare this dish ahead of time?
You can roast the squash and cranberries in advance, then reheat and add feta and thyme just before serving for best flavor.
- → What are good pairings for this side?
This dish pairs beautifully with grilled meats, lentil salads, or grain-based mains like quinoa or wild rice.
- → Can I substitute other cheeses for feta?
Goat cheese or ricotta salata are great alternatives, offering a similar creamy, tangy element.
- → How do I know when the squash is done?
The squash is ready when it turns golden and you can easily pierce the cubes with a fork.